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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegetarian Wontons

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This Vegetarian Wonton Recipe is filled with delicious Asian inspired ingredients including tofu, cabbage, carrots, ginger, mushrooms, and spring onions and served with a soy and sweet chili dipping sauce. Wrapping wontons is easier than you think, and you’ll be ready to serve this simple appetizer or light dinner in just 30 minutes!

easy vegetarian wontons served on a white plate

Who doesn’t love Chinese food?? This veggie wonton recipe is fun to make with kids and easy to pull together on a weeknight. You can find the wonton wrappers in Asian grocery stores, Asian markets, or on Amazon. All the other ingredients can be found right in your local grocery store. The next time you’re in the mood for Chinese cuisines, make this recipe and skip the takeout. 

Vegetarian wontons are made by filling soft rice wrappers with a vegetable mixture of small diced vegetables tossed in a sauce. They are then folded in the classic wonton shape and then steamed, boiled, or pan-seared. Serve them with a dipping sauce and a side of fried rice, roasted broccoli, or sweet and sour soup. I guarantee, they will quickly become one of your favorite appetizers, light lunches or easy dinner options!

Latest Recipe Video!

👩🏽‍🍳 Why This Recipe Works 

  • Weeknight meal 
  • Gluten-free 
  • Vegetarian and vegan 
  • 30-minute meal 
  • Freezer friendly 
  • Quick and easy 

🥘 Ingredients

This recipe calls for simple ingredients easily found at most grocery stores! See the recipe card below for exact ingredient amounts and detailed instructions.

ingredients for vegetarian wontons

Veggie Wonton Filling

Firm tofu: Firm tofu is best since it holds its shape well and doesn’t fall apart easily. 

Carrot, Spring onions, Garlic, Ginger, Cabbage, Mushrooms: The wonton filling includes classic 

Soy sauce, Sweet chili sauce, Sesame oil: Toss the veggies in this sauce for a moist and delicious filling. 

Wonton wrappers: Square wonton wrappers or round wrappers fold over the filling to make these vegetarian wonton appetizers.

Dipping Sauce

Soy sauce, Sesame oil, Sweet chili sauce, Spring onions: A dipping sauce from the same ingredients used to coat the filling adds layers of flavor to the dish. 

🍽 Equipment

📖 Variations

Here are some different ways you can make these delicious vegetable wontons. 

Vegetarian wonton filling ideas: Try using different vegetables and filling ingredients like wood ear mushrooms, shiitake mushrooms, sesame seeds, red pepper flakes, green onions, ginger, a drizzle of chili oil, crispy napa cabbage, or bok choy. You can also add in black pepper or white pepper to make Sichuan spicy wontons. 

Sauces: Some other options to include in the sauce are rice vinegar, avocado oil, olive oil, mirin, or oyster sauce. 

Wrapping: These little parcels can be made with square wrappers and folded into a diamond shape. You can also use round wrappers, or Nasoya wrappers which come in a variety of sizes and shapes!

Cooking method: This easy vegetarian wonton recipe gives instructions on how to steam the dumpling wrappers, but you can also deep fry, pan fry, boil, bake, and add them to a broth to make a vegetarian wonton soup. 

Homemade vegan wontons: If you use vegan wonton wrappers, this recipe will automatically be vegan! Nasoya makes a great vegan wonton wrapper that I love.

🔪 Instructions

The first time I made veggie wontons, it was a little tricky to fold the wonton wrappers perfectly. If you haven’t made wontons before, I recommend buying a few extra wrappers to test out on your first batch, just in case you need to rewrap the wontons the next time!

Get the tofu ready: Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. 

tofu crumbled in a bowl

Pulse the carrots: Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.

carrots pulsed in a food processor

Pulse the rest of the veggies: Place the cabbage pieces and mushrooms into the same food processor bowl and pulse several times. Remove and set aside.

mushrooms pulsed in a food processor

Saute the vegetables: Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool. Remove to a large bowl.

veggie wonton filling in a pan

Add in the wet ingredients: Combine the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients in a large bowl. Stir until everything is combined.

tofu and filling ingredients mixed in a bowl

Assemble the wontons: Place a wonton wrapper on a flat work surface, spoon a bit of the mixture into the middle of the wrapper, removing any air bubbles.

wontons being wrapped with filling inside

Wrap the wontons: Using a small bowl of water or vegetable broth, brush around the edges of the wrapper or bottom corners. Fold into a wonton shape.

wontons being wrapped with filling inside

Steam: Bring a pot of water to simmering over medium-high heat. Arrange the wontons in a steamer basket lined with baking paper over a pot of water in a single layer and steam for 15 minutes. You may need to steam half of the wontons and then the other half if the basket isn’t big enough. 

vegetarian wontons in a steamer basket

Make the dipping sauce: While wontons are cooking, mix together all sauce ingredients together in a small bowl.

dipping sauce for vegetarian wontons

Serve: Serve the cooked wontons with the dipping sauce.

vegetarian wontons on a plate with dipping sauce

❓Recipe FAQs

What is wonton filling made of?

Vegetarian wonton filling is made from all types of vegetables like carrots, mushrooms, cabbage, and ginger. You can mix and match to make any veggies you have on hand

Are wontons the same as dumplings?

Not quite – wontons are a type of dumpling, but dumplings are a broader category of food characterized by dough wrapped around a type of filling. Dumplings may or may not be filled, but homemade wontons always have a filling enclosed in a wrapper made from rice. 

What’s the difference between wontons and Rangoons?

Rangoons are like crispy wontons filled with crab and cream cheese. They are usually deep-fried and you can sometimes find them at your favorite Chinese restaurants.

Are wontons healthy?

There are many great recipes for wontons, and depending on the filling and the preparation, wontons may or may not be healthy for you.

In this vegetarian wonton recipe, we steam the wontons – making them a healthy appetizer, snack or meal! If wontons are fried, they aren’t healthy because they will be high in added fat and calories. Steaming or boiling wontons is the healthiest preparation. Additionally, this recipe has a filling made with plant protein and veggies; whereas a meat heavy filling wouldn’t be as healthy.

👨‍👩‍👧 How To Serve

Wontons can be a great appetizer, main dish, or added to a gingery broth to make vegetarian or vegan wonton soup. Here are some ideas on what to serve with them. 

🧊 How To Store

You can keep wontons in an airtight container in the refrigerator for up to five days after cooking them. 

You can also freeze them and thaw them in the refrigerator to eat later. They will keep in the freezer for up to 3 months. The best way to do this is to lay them out on a baking sheet and freeze them for 15 minutes. Then remove them from the baking tray and put them in a large freezer bag back in the freezer. 

This will keep them from sticking to each other and allow you to take them out one at a time when you’re ready to eat them. 

💭 Expert Tips

Here are some important tips and simple steps to make sure your vegetarian wontons turn out perfectly on your first attempt. 

  • Cut the vegetables and get everything ready before filling the wontons and cooking them. This will help streamline your prep time.
  • The cooking time will doesn’t vary much when you use different methods. They cook quickly, so keep an eye on them to ensure they don’t overcook and get mushy.
  • If the veggie mixture ends up with extra water after sauteeing, squeeze the vegetables in a paper towel to remove any extra liquid so the wontons stay tightly sealed, before adding to a bowl with the tofu. 
  • Make sure to remove as much liquid as you can before filling the wrappers and then seal the bottom corners with a little water.
  • Remove as much air as you can when folding the wontons so they won’t form bubbles while cooking. 
  • Wontons can be steamed, fried or boiled.
easy vegetarian wontons served on a white plate with dipping sauce

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📋 Recipe Card

easy vegetarian wontons served on a white plate
Print Recipe
5 from 6 votes

Vegetarian Wontons

This Vegetarian Wonton Recipe is filled with delicious Asian flavors including tofu, cabbage, carrots, ginger, mushrooms, and spring onions and served with a soy and sweet chili dipping sauce. Wrapping wontons is easier than you think and you’ll be ready to serve dinner in just 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Chinese, Vegan
Diet: Low Calorie, Vegan, Vegetarian
Servings: 10
Calories: 108kcal
Author: Anjali Shah

Ingredients

Wontons

  • 30 wonton wrappers
  • 7 oz firm tofu
  • 1 medium carrot, roughly chopped
  • 6 oz cabbage, roughly chopped
  • 6 button mushrooms, cut into quarters
  • 1 spring onion, sliced thinly (reserve 1 tbsp of the green part of the onion for the sauce)
  • 3 cloves garlic, minced
  • 1 inch ginger, roughly chopped
  • 1 tsp salt
  • tsp soy sauce
  • 2 tsp sweet chili sauce
  • 1 tsp sesame oil

Dipping Sauce

  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp sweet chili sauce
  • 1 tbsp reserved spring onion, green part only

Instructions

  • Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
  • Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
  • Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.
  • Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.
  • Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.
  • In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
  • Bring a pot of water to the boil while making the wontons.
  • Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
  • Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
  • Take one corner and wrap it over the other corner, using a little water to seal it.
  • Repeat with remaining wrappers and filling.
  • Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
  • While wontons are cooking, mix together all sauce ingredients and set aside.
  • Serve the cooked wontons with the dipping sauce.

Video

https://youtu.be/dWzJvA5NlQk

Notes

  • Recipe makes 30 wontons. 1 serving = 3 wontons + dipping sauce.
  • Squeeze out excess liquid from the tofu to ensure the mixture isn’t too wet, cooking the vegetables before making the wontons will also help the mixture to not be too wet.
  • Wontons can be made ahead of time and frozen for up to 3 months.
  • Wontons can be steamed, fried or boiled.

Nutrition

Serving: 3wontons | Calories: 108kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 742mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g

Posted In…

Asian Recipes ·

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